Devin Kimble ’85 runs microbreweries in Hong Kong and Singapore.
Mark Tafoya ’93 is a New York City chef who makes house calls.
A Colorado couple rethinks pancake mixes.
Two newly minted MBAs launch a business making healthy frozen vegetarian meals.
Think bibimbap and jerk chicken skewers, not salisbury steak with brown sauce.
This issue is a farm-to-table survey of food at Yale and Yalies in food.
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